lautnusantara.com The fishing industry plays an important role in providing a source of protein for society. However, this industry also has the risk of food contamination and poisoning. Therefore, an effective food safety control system is needed, namely Hazard Analysis Critical Control Point (HACCP).

HACCP is a food safety control system based on identifying and controlling hazards in the production, processing and distribution of fishery products. The objectives of HACCP are:

1. ensure the safety of fishery products.

2. Reduce the risk of food poisoning.

3. Increase consumer confidence.

4. Reduce production costs.

5. Increase the efficiency of the production process.

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Steps for Implementing HACCP

1. Formation of a HACCP Team: A team consisting of experts in the fields of fisheries, health and technology.

2. Hazard Identification: Identify potential hazards such as bacterial, viral and chemical contamination.

3. Hazard Analysis: Analyze the level of risk of danger and its impact on consumer health.

4. Critical Control Point Identifier (CCP): Identifies points in the production process that require special controls.

5. Control Plan Development: Develop a control plan for each CCP.

6. Implementation and Monitoring: Implement and monitor control plans.

7. Verification and Validation: Verify and validate the effectiveness of the control plan.

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Application of HACCP in the Fisheries Industry

1. Fish Processing: Controlling temperature and processing time.

2. Shrimp Processing: Controlling cleanliness and temperature.

3. Fishery Product Processing: Controlling cleanliness and temperature.

4. Packaging: Controlling the cleanliness and tightness of the packaging.

5. Transportation: Controlling temperature and cleanliness.

Benefits of Implementing HACCP

improve the safety of fishery products,reduces the risk of food poisoning, increasing consumer confidence, reducing production costs, increasing the efficiency of the production process, increasing the selling value of fishery products.

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